Directions:
- Place salmon in a shallow pan large enough to hold in a single layer.
- Add champagne, lemon juice, zest and enough water to just cover fillets.
- Remove fish and bring poaching liquid to a boil.
- Lay fish skin sides down back in pan and top with onion slices, capers, olives, tarragon, salt and pepper. Reduce heat until liquid is at a very low simmer and poach 4 to 6 minutes, depending on thickness of the fish.
- Fish is done when flesh is opaque and flakes easily with a fork.
- Remove fish from liquid, along with onions, capers, olives, and tarragon.
- Drain well and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 152.2 Kcal (637 kJ) | ||
| Calories from fat | 15.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.76g | 3% | |
|---|---|---|---|
| Cholesterol | 13.03mg | 4% | |
| Sodium | 436.06mg | 18% | |
| Potassium | 279.1mg | 6% | |
| Total Carbs | 6.5g | 2% | |
| Sugars | 2.23g | 9% | |
| Dietary Fiber | 0.53g | 2% | |
| Protein | 6.32g | 13% | |
| Vitamin C | 7.3mg | 12% | |
| Iron | 0.2mg | 1% | |
| Calcium | 28.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 83.18 Kcal (348 kJ) | ||
| Calories from fat | 8.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.96g | 3% | |
|---|---|---|---|
| Cholesterol | 7.12mg | 4% | |
| Sodium | 238.31mg | 18% | |
| Potassium | 152.53mg | 6% | |
| Total Carbs | 3.55g | 2% | |
| Sugars | 1.22g | 9% | |
| Dietary Fiber | 0.29g | 2% | |
| Protein | 3.45g | 13% | |
| Vitamin C | 4mg | 12% | |
| Iron | 0.1mg | 1% | |
| Calcium | 15.5mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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